Sautéed Greens and Mushroom on Roasted Chicken with Roasted Tomatoes

This is a low carb filling and comfort food dinner. It is shockingly easy!

Two boneless chicken breasts

10 baby portobello or button mushrooms

two bags of raw spinach or 10 ounces of raw spinach

half an onion

4 tomatoes

1/2 cup parmasen

1/3 cup heavy whipping cream

2 tablespoons butter

 Salt & Pepper

Optional: sprinkle of nutmeg ( freshly grated is best)

Place chicken breast in a baking dish and sprinkle with salt and pepper. Put into a 400 degree oven until cooked through, generally 45 minutes or until chickens internal temperature is  165 degrees. Cut the tomatoes in half and put into a baking dish cut side up. Sprinkle with salt, pepper, and parmesan cheese.

In a sauté pan with a lid melt butter and add chopped onions and simmer until translucent. Add the mushrooms and cook for 4 minutes. Next add the spinach and lid. Turn the spinach every minute or so. When all wilted turn off the heat and add heavy whipping cream, salt, pepper, and a dash of fresh nutmeg.

When chicken is cooked and the tomatoes have a crisp cheese top place on plate. Top the chicken with the creamy spinach and mushrooms.

 

 

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